Tag: chilli

O.M.G!…this little dish was amazingly tasty and even better, it was under 500 calories too! I am on a mission to eat a bit healthier this year, I generally do, but I’m making more of an effort this year….( I know, I hear you, we all say that in January….lol!) It was also so quick to make, in just 10 minutes my dinner was ready, a great mid week or quick Friday night dinner. Bonus:- Under 500 calories and full of flavour!

Serves 2

150g Wholewheat Penne pasta

6 slices or Parma Ham – chopped

1 red onion – thinly chopped

1 tsp crushed garlic

1 chilli – chopped or 1 tsp dried chillies

60ml creme fraiche

1 handful of frozen peas

small handful of chopped parsley

small handful of chopped mint

Grated zest of 1 lemon

2 ladel’s spoonfuls of pasta water

Spray oil – low calorie

Bring a pan of water to the boil and cook pasta for about 8-10 mins or follow packet instructions.

So my experimenting with Black Food continues……………another successful outcome! Don’t you just love it when a plan comes together nicely.

Makes approx 12 Mini Buns

250g Strong White Flour

1 tsp salt

2tbsp activated charcoal powder

25g caster sugar

7g sachet yeast

70ml warm milk

2 large eggs

125g unsalted butter at room temperature

1 egg for wash with 1 tsp charcoal powder

Method for Brioche buns:-

Sift the flour into a large bowl and add the charcoal powder. Add the salt and sugar. Mix together.

Mix the eggs with the warm milk and add the yeast, allow to stand for approx 5 minutes until it starts to go frothy.

Add the milk/yeast mixture to the flour and mix on level 2 of your stand mixer for about 2-3 mins. Then turn up to level 4 (medium speed) and mix for about 10 mins or until you get a glossy elastic dough.

Add the softened butter and mix for a further 5 mins. If the dough is too soft and sticky just add some more flour 1 tbsp at a time.

Lightly oil a large bowl and tip the dough into it.

If your oven has a rising programme, turn on and leave to rise for about 2-2.5hrs, if not cover with oiled clingfilm and leave in a warm place.

Punch down the dough and place onto a worktop, divide the dough into small sections about 22-25g sizes.

Take into your palm and using your other hand roll to make a small ball. Place onto a baking tray with parchment paper, leaving enough space in between to allow expansion. Prove again for a further 2 hrs or until doubled in size.

Mix the beaten egg with 1 tsp charcoal powder for the wash, lightly brush the wash over the buns.

Preheat an oven to 180 deg and bake for about 15 minutes.

Chilli Chicken Burgers

2 Chicken Breasts

1 tbsp paprika

1 tbsp chilli flakes

1 tsp salt and pepper to taste

handful of breadcrumbs

1 egg

Place the chicken into a food processor and pulse until broken up – you don’t want it to fine.

Add in all other ingredients and pulse to mix through

Divide into equal portions to fit the burgers and place on a baking tray, place in fridge for at least 30mins -1 hr.

When ready preheat the Crisper plate for 2 mins and place the chicken burgers on, using dynamic crisp setting cook for about 10 mins until browned and cooked. If you don’t have a Crisperplate either cook on hob using fry pan or grill under medium heat.

Once the brioche buns are ready allow to cook then slice in half and start to assemble your burger.

I just love Lazy Sunday mornings, no alarm, no rushing, relaxing healthy breakfast with a good fresh cup of coffee, no better way to start the day. This little breakfast is so tasty and quick to pull together but also very nutritional:-

Spinach (Spinacia oleracea) is one of incredible green-leafy vegetable often recognised as one of the functional foods for its health benefiting nutritional, antioxidants and anti-cancer composition. Its tender, crispy, dark-green leaves are one of the favorite ingredients of chefs all around the world. It is very low in calories and fats (100 g of raw leaves provide just 23 calories). Fresh 100 g of spinach contains about 25% of daily intake of iron, one of the highest for any green leafy vegetables. Fresh leaves are a rich source of several vital antioxidant vitamins like vitamin-A & vitamin-C.

Eggs Eggs are an all-natural source of high-quality protein and a number of other nutrients, all for 70 calories per large egg. One egg has varying amounts of 13 essential vitamins and minerals plus 6 grams of high-quality protein. The high-quality protein in an egg is essential for building and maintaining lean body mass.

Tomatoes are also an excellent source vitamin C, biotin, molybdenum and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E and phosphorus. They are usually red when mature, but can come in a variety of colors, including yellow, orange, green and purple. The water content of tomatoes is around 95%. The other 5% consist mainly carbohydrates and fiber. One medium sized tomato (123 grams) contains only 22 calories.

2 Large eggs

100g Spinach

Mixture of tomatoes

Rainbow pepper

oil 1 tsp

Chopped Chilli (optional if you like a bit of spice)

Heat a little oil in a fry pan on medium to high heat, half tomatoes and place face down in pan, cook for about 4-5 minutes or until browned and softened.

Meanwhile bring a pan of water to boil then reduce to a simmer and place eggs in one at a time to poach, I make a swirling motion in water to help bring the egg together. Poach for about 3-4 minutes.

Add the spinach to the tomatoes and place a lid on for about 1-2 minutes until spinach is wilted.

Place spinach and tomatoes on to a plate, top with poached eggs and season with rainbow pepper and chilli. YUMMY!

I first saw this recipe on Asassyspoon , I just had to give it a go as I love Salmon and Avocado so whats not to like! I changed it ever so slightly to suit my tastes and experiment. I also haven’t invested in a spiralizer yet so its cucumber strips instead of noodles…lol!

Makes 1 portion – obviously add quantities for more.

2 Salmon Fillets – make sure its good quality Scottish Salmon…lol!

1 tsp chilli powder

1 tsp rainbow peppercorns – ground

1 tsp ground cumin

2 tbsp olive oil – good quality

1/2 cucumber

Salt & pepper to taste

For the dressing:-

1/2 avocado

1/2 lemon juiced

1/2 garlic clove – crushed

Handful Dill – freshly chopped (or you could use parsley)

1/2 chilli – diced or 1/2 tsp dried flakes

2 tbsp water

Salt & pepper to taste

Combine the chilli powder, pepper, cumin, salt and pepper in a small bowl with 1 tbsp olive oil. Place salmon in bowl and rub into skin covering all of the salmon.

Heat a pan on medium heat with 1 tbsp oil. Place fillets into pan skin side down first and cook for 4 minutes, just leave to cook. Then flip fillets over and cook for a further 3-4 minutes, remove.

Meanwhile make the dressing by mixing together all the dressing ingredients in a blender until you have a smooth paste.

If you have a spiralizer then use that for your cucumber, if not, you can use a peeler to make strips.

Add the cucumber to the avocado dressing and coat.

Place the cucumber onto a plate and place the salmon on top. Serve. Yummy!

If your anything like me……I Love peanut butter, so when I saw this recipe being executed on TV I just had to try it. I have adjusted the ingredients slightly to suit our tastes and I have to admit it’s bloody lovely! This will soon be a staple recipe in my household I think.

You can serve it with some rice for a dinner, or even just on a toasted open baguette (which we done) or even as a filling in a wrap for lunch, its very versatile.

This is becoming massive over social media, so I decided to give it a go with my own little twist. My curiosity was getting the better of me. I have to say it did just taste like egg , the texture was strange but very pleasant.

Makes 2

2 eggs – separate white from yolk

pinch salt & pepper

tsp chives

1/2 tsp smoked paprika

1/2 tsp dried chilli flakes

Method

Preheat oven to 230 deg and line a baking tray with non stick paper

Whisk up the egg whites only (separately), with the salt, pepper and chives until stiff

Spoon out the whites onto the baking paper and make a circle shape, flatten the middle to make a slight well.

Sprinkle the paprika onto the egg whites

Bake in the oven for approx 3-4 mins

Remove from oven then gently put the egg yolk in the middle and sprinkle with chilli flakes.